West Restaurant + Bar. Recognized as the "jewel in Vancouver's culinary crown," West's outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, including four consecutive wins as Restaurant of the Year by the Vancouver Magazine Restaurant Awards, and a prestigious four star rating by Mobil Travel Guide.
Pristine local ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics. Exuding energy and action, the kitchen offers two ‘chef's tables’ that render an up–close culinary theatre experience. The elegant dining room is highlighted by a magnificent, temperature-controlled wall of wine housing West's extensive wine collection, an ever-evolving list of acclaimed Old World producers, rare finds and exciting New World vintners.
At the gleaming cherrywood bar, martinis and cocktails are composed of fresh herbs, juices and creative infusions. Dining Average Cost: $90 Group sizes up to: please phone for details Dining Style: Fine. Maenam. Chicha Restaurant. Cork & Fin Restaurant. Edible Canada. COAST Restaurant. COAST is Clear and the Tide is High The COAST entry welcomes guests through a street-side lounge bordered by fire pits.
Doubling the former restaurant's capacity, the top level seats 120 and the main level seats 125, including a dramatic 20-foot circular 'Oyster & Chowder Bar'. Beyond, guests will be drawn to a warm and intimate mezzanine featuring a signature 'Boardroom Table' and a private dining space. At the 24-seat 'Oyster & Chowder Bar', Atlantic and Pacific Coast oysters will be shucked along with signature dishes like Dungeness crab cakes, seafood platters, lobsters, chowders and sushi. Landlubbers may select juicy cuts of Triple A Canadian Prime beef.
In addition, O Lounge is destined to bustle. Bambudda. May 2010. Chambar Belgian Restaurant. C Restaurant. LIFT Bar Grill View. A dynamic and sophisticated waterfront restaurant opened its’ doors at the end of 2004 and took Vancouver dining to a whole new level.
Whether you wish to join us for signature cocktail at our 32 seat honey onyx bar or enjoy a dinner overlooking Coal Harbour and the North Shore Mountains, LIFT has something for everyone. Our varied menu is a blend of classic dishes with new world influences. We also have a Raw Bar when a lighter fare is in order. The wine list focuses all the major wine producing regions as well as the best of British Columbia, with a strong emphasis on wines produced in a sustainable manner.
It is thanks to the team at LIFT, media and customers’ support that LIFT proudly received multiple accolades for your cocktails, cuisine, wine list, patio and view. Open: From 11:30am daily Dining Average Cost: $35 - $45 Private Dining: Outdoor Patio – 140 people Restaurant – 140 people Dining Style: Casual Upscale Special Features: Waterfront Patio, View, Bar or Lounge. Minami Restaurant. Located in the vibrant neighborhood of Yaletown, Minami Restaurant delivers one of the most unique and innovative dining experiences to Vancouver.
Minami follows the pioneering footsteps of sister restaurant, Miku for introducing the Aburi style or flame seared technique to Vancouver’s thriving sushi scene in 2008. Each piece of sushi is flame seared using a blowtorch and bamboo charcoal, giving it a smokey, melt in your mouth aroma. Aburi sushi requires no soy sauce or wasabi, as the chefs create specialty sauces using non-traditional Japanese ingredients to complement the flavor properties of each variety of fish. From the kitchen, seasonal and regional ingredients, as well as Ocean Wise seafood options are integrated into dishes to reflect the diversity of responsible food choices. Traditionally trained Japanese chefs are inspired by global flavors and cutting edge techniques to create a new style of cuisine.
Forage. Casual, comfortable and affordable, Forage celebrates all things BC.
The menu is locally focused in both food and drink; service is attentive yet never fussy, and its approachable West End location makes forage a local's "local". It's an ideal destination for breakfast seven days a week, brunch on weekends and nightly for dinner. Chef Chris Whittaker's vision features dishes that are unpretentious and innovatively prepared using products sourced from local and organic farmers, fishers and producers whenever possible. These combine for a menu featuring snacks such as "crackling & popcorn", a variety of creative "boards" and "irons" to share; tasty "plates" to nosh on together or enjoy solo as a main; and desserts for a sweet (and a bit savoury) finish.
Since opening in November 2012, Whittaker has let his award-winning culinary imagination be inspired by the terroir he loves to explore. The beverage philosophy of forage mirrors that of the food; eclectic, inspiring and local.